Ingredients:
1 eggplants, cut lengthways into thin slices and sprinkled with salt to take out the bitterness,then rinsed and d
1 tablespoon salt
250 g cherry tomatoes
1 tablespoon olive oil
1 medium red peppers, halved
1 small green peppers, halved
1/3 cup fresh basil leaves, shredded
2 medium zucchini, sliced
90 g button mushrooms, halved
2 tablespoons chopped oregano, fresh leaves ( I use 1 tblsp dried)
2 tablespoons balsamic vinegar
1 tablespoon olive oil, extra (optional)
Directions:
Preheat oven to 180C (350F).
Place the eggplant slices in a single layer in a baking tray which has been brushed with oil (I use a non-stick tray so omit the oil) Make cross slits on each tomato and place them with the eggplant slices.
Now brush them with a little oil and bake for 10 mins.
Cool.
Cut the eggplant into strips.
Deseed the peppers and grill until the skin is black and then wrap in a damp cloth until cool.
Rub the skin off and chop.
Keep the zucchini slices in a bowl and cover with boiling water for 1 minute.
Drain and dip in cold water.
Drain again.
Now combine all vegetables and the herbs in a big serving bowl and sprinkle the balsamic vinegar and the olive oil over and toss well.
Keep standing for 1 hour for them to get acquainted.
Serve at room temperature.
Servings: 6
Time preparation: 120 min.
Time total: 135 min.